Jerusalem Artichoke Risotto is a first course with a delicate flavor, somewhat reminiscent of artichokes. It is suitable for various occasions and is very simple to prepare, yet it always manages to surprise all diners.
This risotto is perfect to serve with a glass of Chardonnay Stegher Riserva Alto Adige DOC wine from the Bolzano winery.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 11.3 oz rice (for risottos)
- 1 tsp lemon juice
- 19.4 oz Jerusalem artichokes
- 1 onion
- as needed extra virgin olive oil
- 6 cups vegetable broth
- 1/2 glass Chardonnay Stegher Riserva Alto Adige DOC wine (Cantina Bolzano)
- to taste salt
- 2 tbsps butter
- as needed chopped pistachios
- to taste pepper
- Stegher Chardonnay Riserva Alto Adige DOC
Steps
To prepare the Jerusalem Artichoke Risotto, put the rice in a wide pan and toast it dry over high heat for 2-3 minutes, stirring often. Remove it from the pan and set aside.
Prepare a bowl with water and lemon juice. Wash and peel the Jerusalem artichokes and place them in the bowl with lemon water to prevent browning. If you want to avoid your hands turning dark, wear gloves when handling the Jerusalem artichokes.
Peel and finely chop the onion.
In the same pan where you toasted the rice, add 2-3 tablespoons of extra virgin olive oil and gently sauté the onion for 2-3 minutes, stirring occasionally. Meanwhile, pat the Jerusalem artichokes with paper towels and cut them into about 0.5-inch cubes.
Add the Jerusalem artichoke cubes to the onion and sauté everything together over high heat for 2-3 minutes, stirring occasionally. Then add 4-5 tablespoons of hot broth, cover with a lid, and cook for about 10 minutes, until the Jerusalem artichokes are softened.
Remove three-quarters of the Jerusalem artichokes and place them in a high-sided container. Blend with an immersion blender and set aside. Add a little broth if necessary to obtain a smooth cream.
Add the rice to the Jerusalem artichokes in the pan, cook over high heat for a couple of minutes, and then deglaze with Chardonnay Stegher Riserva. Let it evaporate.
Add 2-3 ladles of boiling broth, stir, adjust salt, and let the rice cook until al dente, stirring occasionally and adding more broth as the previous one is absorbed, until it is cooked. It will take about 15-20 minutes, depending on the rice used.
Shortly before the end of cooking, add the Jerusalem artichoke cream and stir.
When the rice is al dente, add the butter and mix to a creamy consistency.
Serve your Jerusalem Artichoke Risotto with chopped pistachios and ground pepper.
